As often in Italy, the preparation of this recipe begins with bringing a large casserole dish of salted water to the boil.
While it's coming to the boil, heat up the lard.
As soon as it starts going golden, take off the heat and add cream, pepper, butter and freshly grated parmesan.
Put the casserole on a very low heat – the cream must not boil.
Cook the tagliatelle al dente. Remember: the sauce must always wait for the pasta, never the other way round.
As soon as the pasta is cooked and well drained, serve on to 4 plates. Begin with the pasta, add the sauce and finally place a spoon of caviar on each plate.
